Make Quince Jelly Yourself – That’s How it Works

Make quince jelly yourself: the basic recipe

The quince is a fruit between apple and pear. The harvest season runs from September to November. Ripe fruits have striking yellow skin. Raw, the quince is extremely hard and bitter. When made into jelly or jam, however, it is delicious.

  • You need approx. 2 kg of quinces, 1 lemon, 500 g of preserving sugar 1:2, pear or apple juice, and screwable glasses.
  • Wash the quince and cut the fruit into small pieces. You can use the shell and core. It is particularly quick if you chop the quinces with the food processor.
  • Mix the quinces with the lemon juice so that enough juice can form. You can also add 2 tablespoons of sugar.
  • Now put the mixture in a saucepan and add just enough water so that the pulp does not burn.
  • Turn the stove to the highest level and cook the quinces, stirring constantly, until they are cooked and there is a large amount of juice in the pot.
  • Pour the mousse through a fine sieve and catch the liquid.
  • Pour the juice into a measuring cup. Now fill the cup up to 750 ml with pear or apple juice.
  • Now mix the juice with the preserving sugar and boil this mixture for several minutes until it is bubbly.
  • Take some jelly and put it on a plate. If it doesn’t seem firm enough, cook a little longer.
  • Then fill the jelly into sterilized, screw-on jars.

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